Oh, that Corny Crunchberry Cobbler Cake


It seems people were BEGGING American Cake Decorating Magazine for another few recipes from me.



It’s borderline embarrassing!

Like a horde of teens chasing the


New Kids On The Block


Backstreet Boys

Jonas Brothers

One Direction 


(Yes, I first typed out the Beatles… but thought it might date me. And yes…  I googled “Boy bands of 2018″ to find out what the kids are listening to these days.  Turns out it’s HORRIBLE. I mean…  come on… PrettyMuch sounds like Bell Bin Davoe choking on an Eclair.)

…and, ok.

So maybe people weren’t BEGGING.

Hey, nobody died from my first recipe so that’s a plus.

American Cake Decorating Magazine decided to throw that dice one more time to see what I could come up with…  and boy did I throw together a monster berry of a cake.

I call it Corny Crunchberry Cobbler Cake.  The cake is made with Cap’n Crunch cereal with a special ingredient…  love Crunchberries. Between the layers of cake is my delicious berry jam and yummy layers of buttercream.

What makes it soooooo corny, you might ask…

Are you sitting down?

Sweet Corn Cheesecake!

The inspiration for Sweet Corn Cheesecake is Rudy’s BBQ Creamed Corn.  It’s a graham cracker crust away from being cheesecake anyway so why not add it into the dessert column.

That’s some random person’s photo from TripAdvisor.com…

Now, look at my Sweet Corn Cheesecake.


Some notes on the cheesecake.

You can throw all of this into a blender and make the corn nuggets disappear, you know, if you are a food wussy. Go ahead…  leave it chunky.  It’s fun!

I sprayed a regular cake pan with a bit of spray release, then lined it with parchment paper and poured my cheesecake in. Once its cooked and cooled I used a ring mold to cut it down a bit so I could add some buttercream around the edge to make it smooth.  I also baked the top layer of sweet corn cheesecake in a silicone mold that looked like clouds to give the cake a nice top.

I trimmed it with the same size ring mold as before.

The Crunchberry Cake is easy and fun.  in truth it can be made using any kind of cereal.  I usually make a Booberry Blueberry cake when Booberry cereal is out…  I used Cap’n Crunch because its my favorite non-Halloween themed cereal.

Crush up your cereal.

Now…  can we all just agree to NEVER AGAIN say “It’s a great way to take out your aggressions” as you beat something to death in a bag on live TV.

  1. It never was that funny.  Why did everyone in the 90’s and 00’s say it?
  2. If you have that much aggression that crunching cereal is therapy…  maybe you shouldn’t be in a kitchen with knives.
  3. Whatever you are crunching up usually destroys the plastic bag you are using then you sprinkle it all around your kitchen.

Just gently turn it into a powder.  Add it into your cake.  Step away from the knives.

Like the action shot?


You get the idea.  

Pour your cake batter into the pans THEN, add crunch berries on top.  Push them down into the top, but not all the way into the cake.

<insert photo that I forgot to take>

See how I did that?

Genius, no?

I added a nice gooey berry jam to hold everything together too.  Throw it all in a pot and let it bubble till its thick.

Pretty!  Berry!  The lime and Apple Cider give it a tang and depth.  Cornstarch thickens it up, so don’t cook it TOO much, unless you want Berry Jello.

Stack it all up on top of each other and you get a towering monster of a cake.  I made some buttercream and tinted it a nice turquoise blue to pop the Blueberries.

Want the recipes?

You’ve GOT to go check out American Cake Decorating Magazine July/August Edition.

There are some amazing cakes and buttercream techniques in this one.  I am honored to be a small crazy Corny Crunchberry Cobbler part of it.

Stay tuned for more recipes and wackiness.

Subscribe so you get notification when I publish my next one.

Oh lord, the twisted things I’ve got coming down the pike for you…


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